Tl;dr: yes, use boiling water on very high end Chinese green tea for best results.

Longer Explanation:

In the Chinese tea tradition, water temperature is referred to by the size of bubbles during boiling (crab eyes = small bubbles (cooler) vs fish eyes = large bubbles (hotter)).

In theory, all water at boil is 100°c, but in practice, there is often a temperature gradient within a kettle and only the gas (the bubbles) is at exactly 100°c (assuming you're at sea level), which is why even some culinary recipes will call for a "rolling boil".

In any case, the strength of the stream when pouring will have a greater effect on the resulting flavor profile of very good green tea than the variation in bubble size, as bubble size is a variance of ~2°c while water can lose up to 5°c in a high slow pour.

Thus, boiling water at crab eyes with a thin slow (but not high) pour is the method used for high end Chinese green tea amongst high level Chinese tea practitioners.